JODY'S PUMPKIN BAKE
8 ounces cream cheese, softened
5 eggs
1/2 cup granular Splenda or equivalent liquid Splenda
15 ounce can pumpkin
1 1/2 teaspoons Pumpkin Pie Spice
1 teaspoon cinnamon
1 teaspoon vanilla


Put the cream cheese in a medium mixing bowl and beat with an electric mixer until smooth. Add the remaining ingredients and beat well. Pour into a 6x8" greased glass baking dish. Bake at 350º about 40 minutes or until the center feels firm and a knife inserted in the center comes out relatively clean. Cool, then chill before serving.
Makes 6 servings
Do not freeze
With granular Splenda:
Per Serving: 228 Calories; 18g Fat; 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs With liquid Splenda:
Per Serving: 220 Calories; 18g Fat; 9g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

CRUSTLESS PUMPKIN PIE
15 ounce can pumpkin
2 eggs
1/2 cup granular Splenda or equivalent liquid Splenda
1/4 cup caramel or vanilla sugar free syrup
1/2 cup heavy cream
1/4 cup water or 1/4 cup heavy cream
1/4-1/2 teaspoon salt (see my comment below)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
Mix all of the ingredients in a medium bowl; beat well with an electric mixer. Pour into a buttered 9-inch pie plate. Bake at 350º 45-55 minutes, until a knife inserted in the center comes out clean. Cool on a rack, then chill well before serving. Serve with whipped cream, if desired.
Makes 8 servings
Freezing not recommended
With granular Splenda:
Per Serving: 120 Calories; 10g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Serving: 114 Calories; 10g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
This is pretty close to the Libby's pumpkin pie filling recipe. I think I will use more cream instead of the 1/4 cup water next time. The carbs per serving would still be the same. I thought this had a bit of a salty taste with the 1/2 teaspoon called for, but the amount of salt is what every pumpkin pie recipe I've seen calls for. I will cut it down to 1/4 teaspoon next time.

Grouper Salad *

Proportions depend upon the amount of grouper you buy. I buy 1 lb. raw, fresh grouper from the seafood market to make grouper salad for 6 - 8 servings.

Preheat oven to 350 degrees. Rinse grouper and pat dry. Lay on a shallow baking sheet sprayed with Pam and lined with aluminum foil. Squeeze half a lemon over the grouper and seal with another sheet of foil. Bake 30 min. or until the grouper is white and flakes easily with a fork. Allow fish to cool until you can comfortably handle it.

Remove grouper from bones and pick through carefully to find any stray small bones. Then make grouper salad much as you might make tuna salad. I add:

1/2 to 1 cup mayonnaise
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped sweet onion or red onion
salt, freshly ground pepper to taste

Cover and refrigerate for at least an hour before serving.

*You can use any mild-flavored, firm-fleshed white fish for this recipe, including fresh tuna.

I've been obsessing over spinach and artichoke dip for a couple of days. Here's a recipe I found online for TGI Friday's spinach and artichoke dip:


http://www.food.com/recipe/tgi-frida...oke-dip-170605

Source: www.food.com

This is sheer genius from Valrock: Creamy "Potato Soup" (tastes like the soup at Chili's) *

1 16 oz bag frozen cauliflower
1 8oz brick cream cheese
1 cup chicken broth
salt and pepper to taste
1/2 small onion chopped
2 cloves garlic minced

Garnish:
a few slices of bacon, crumbled
a dollop of sour cream
shredded cheddar cheese
sliced chives

Put all ingredients (EXCEPT the cream cheese) in the slow cooker on high for about 4 hours (I threw some chicken in there too for good measure).

About 30 minutes before serving, mash everything up in the cooker with a potato masher. Don't pulverize ii... just mash it up a little. Cut the cream cheese into smaller cubes and dump it in.

Once the cream cheese is melted, stir it all up and serve with the garnishes!

Note: Valrock suggests you may want to double the recipe since she uses a small crock pot.

Note: I ran the carb count of each ingredient in FitDay; it comes up 31 carbs in the entire recipe. If you have 3 one-cup servings, it's 10 carbs per 8 oz. cup. I did not include carb count of garnishes.

Courtesy of Jersey Gyrl, links to Mock Danish and Cinnamon Glaze; it's getting rave reviews from Atkins chicks:


Mock Danish with cinnamon glaze
http://www.genaw.com/lowcarb/mock_danish.html
http://www.genaw.com/lowcarb/cinnamon_glaze.html
Both are Induction friendly!

These are delicious...put them in the oven and forget them.

I used Kraft's Original Light Barbecue Sauce and reduced the total amount of sauce to 3/4 cup. I put 1/2 cup of sauce on the ribs when I prepared them for the oven and less than 1/4 cup sauce during the last half an hour.

If I could find Scott's Barbecue Sauce in my local grocer (it's disappeared!), I'd use it. (zero carbs)

http://www.ehow.com/how_4488745_make...pork-ribs.html

Caesar Salad

In a blender, mix 1/2 cup grated pecorino Romano cheese with 1 cup Hellman's mayonnaise (I use Duke's), 1/3 cup water, 1 T. red-wine vinegar, 2 garlic cloves, 2 anchovies, and 1/2 tsp. each Worcestershire, Tabasco, and ground white pepper. Blend. Season to taste.

Toss with chopped romaine lettuce; add more cheese and pepper.

Note: I omit the anchovies and reduce Tabasco to 1/8 tsp.

(Adapted from Men's Health Magazine)

Big Salad

2 c. romaine, chopped
4 strips of bacon, cooked crispy, drained and chopped
2 soft-boiled eggs, halved
8 oz. London Broil steak, grilled and sliced thinly against the grain
8 cherry tomatoes, halved
1/2 avocado sliced
2 T. crumbled bleu cheese
10 pods, sugar snap peas (steamed 2 minutes, sliced on the diagonal)

Arrange ingredients on a platter for serving or divide ingredients into two salad plates.

Top with your favorite salad dressing and enjoy. Annie's Green Goddess Dressing is recommended - 2 carbs per 2 T. - I like homemade sugar-free honey mustard salad dressing with this salad.

(Adapted from Men's Health Magazine)

Here's the link to the Revolution Rolls Jersey Gyrl suggested I try:

http://www.genaw.com/lowcarb/improve...ion_rolls.html

Linsy posted a delicious-sounding taco bake; I've adapted it for two servings.

Taco Bake for Two...

4 oz. ground beef (I use 90/10)
1/4 large sweet onion, chopped
1/2 red bell pepper, chopped
1 garlic clove, peeled and chopped
2 tsp. Taco Seasoning Mix (I used Ortega)
4 oz. sharp cheddar cheese, grated and divided in half
2 oz. cream cheese, softened

Nice additions: chopped green chilis, salsa, sour cream.

Preheat oven to 350 degrees.
Sautee ground beef, onion, garlic and red pepper over medium heat in a little bacon drippings or olive oil. Sprinkle the taco seasoning over the beef/vegetable mixture and stir. When the beef begins to lose its pink color, turn the skillet on low heat, cover, and allow the peppers to become a little soft and the onions to carmelize.

Spray a small oven-proof dish with non-stick spray.* In a small bowl, mix the cream cheese and half of the cheese together. Spread the cheese mixture thinly in bottom of baking dish. Top with the beef/vegetable mixture. Sprinkle reserved cheese evenly on top. Bake at 350 degrees until it's hot and bubbly.

Serve with pork rinds as a "Dip That's Dinner" with a green salad.

*Ortego Taco Seasoning lists 4 carbs per tablespoon. Two teaspoons would be approximately 3 carbs.

Low Country Pimento Cheese
Pimento Cheese

A loyal Rebel, I love pimento cheese, southern style:
8 oz. sharp cheddar - grated (do it yourself - it's too dry if you buy it already shredded)
1/4 - 1/2 c. Duke's Mayonnaise (sounds like too much, but it will be absorbed)
1 large jar chopped pimentos - including juice
dash red pepper flakes
freshly ground black pepper to taste

Mix all ingredients. Refrigerate in covered container. Enjoy with celery sticks, heat for 30 sec. in microwave and scoop it up with pork rinds, top a boring no-bun burger, stir it into mashed cooked cauliflower, scramble it into eggs, stuff an omelet. I could live off of it!

Your pimento cheese will be better after it sits for a while. Before you plan to use it, set it out to soften so it will spread and dip nicely. You can put in and out of the frig a zillion times; you can drag it around to a picnic or on roadtrips with no problem. It keeps in the refrigerator for a week...maybe more, but I always eat it.

People who say, "I hate pimento cheese," either don't like cheese at all or have only had nasty grocery store, deli, or some other imposter. They will become converts. Make it and they will come.

Cream Cheese Oopsie Rolls

Sail7seassoon posted:

I like the Revolution Rolls but I LOVE Cleochatra's Oopsie Rolls... those are the bomb in my book.

http://blog.yourlighterside.com/2008...ol-oopsie.html
They are much better the next day. I store mine in a paper bag on the counter.
AppleBuddy
Attached Thumbnails - Click to view image

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Fatkir posted this delicious-sounding recipe from Linda's Low Carb Menus and Recipes site just in time for the holidays.

Crustless Low -Carb Pumpkin Pie

15 oz pure pumpkin
2 eggs
1/2 cup Splenda
1 tsp vanilla extract
3/4 cup heavy cream
1 tsp cinnamon
1 3/4 tsp pumpkin pie spice
(Linda's recipe adds 1/4 tsp. of salt)

Mix all ingredients (add egg one at a time) w/electric mixer. Pour into buttered 9" pie pan. Bake at 350 for 45-55 minutes, until knife inserted comes out clean. Serve with whipped cream (heavy cream w/splenda and vanilla extract).


Makes 8 servings
Freezing not recommended. (The nutritional data from Linda's Low Carb site is calculated using 1/4 cup of water and 1/2 cup of heavy cream instead of 3/4 cup of heavy cream.)
With granular Splenda:
Per Serving: 120 Calories; 10g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs With liquid Splenda:
Per Serving: 114 Calories; 10g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

http://www.genaw.com/lowcarb/crustless_pumpkin_pie.html

Fatklr posted:

Low-Carb Cheesecake Muffins

2-8oz cream cheese (softened)
1/2 cup Splenda or Truvia (or 1/4 cup DaVinci of Torani vanilla SF syrup)
2 eggs
1 tbsp lemon juice (if you want more lemon flavor, add a little finely grated lemon peel - be careful to get just the yellow part of the peel)
1/2 cup sour cream
1/2 tsp vanilla (if you use the vanilla syrup, no need for this)

Soften cream cheese for 30 seconds in the microwave (or set it out well ahead of prep time). Mix all ingredients with electric mixer (add eggs one at a time) until smooth. Pour batter into 12 muffin cups. (Genius alternative: after you fill 6 of the cupcake tins, add 1 T. dark cocoa to the remaining batter - you'll have 6 chocolate cheesecakes and 6 plain cheesecakes.) Bake on 350 for 20 minutes. Place in refrigerator overnight.

*3 carbs per muffin based on entering the ingredients into FITDAY.
*Chocolate Cheesecake variation: add 2-3 T. unsweetened dry cocoa powder. I like Hershey's Special Dark Cocoa for rich chocolate flavor. The Chocolate Cheesecake variety checks in FITDAY at 3 carbs per muffin also.